PRODUCTION AND AGING
The grapes are harvested by hand and harvested 100% in a window of fresh maturity.
Alcoholic fermentation is carried out at 26°C for 10 days, 100% malolactic.
The movements during this are manual and with daily tasting. Classically made, with a total of 18 days of maceration and vinification in wooden vats.
It was aged for 24 months: the first 12 months in French barrels and the last 12 months in French oak.
The minimum bottle storage time prior to commercialization is 18 months.
PAIRING AND SERVICE NOTES
It is recommended to serve at 16º C